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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Whether you're jetting off to Barcelona this weekend (because seriously, who isn't?) or planning your first or thirty-first visit, you're going to need your energy for strolling Las Ramblas or climbing the spiral staircase of the Sagrada Família. (Life! It's just so hard sometimes.)

Y'know a great way to get that energy? Eating - and eating well.

Marc Vidal is the executive chef of Boqueria Restaurant in New York City. Before working under the likes of Ferran Adrià, Alain Passard and Alain Ducasse, Vidal, a Barcelona native, learned to cook at his family's restaurant and earned two culinary degrees in the City of Counts. Let's just say he knows the city like the back of his spatula. (We'll be here all week, try the jamón.)

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I put my hand upon your hip
When I dip you dip we dip
You put your hand upon my hip
When you dip I dip we dip...

Aaaaand that's all of that song we can print without getting all NC-17 on you, but seriously - mmmmm, dip. Truth be told, we're more Puppy Bowl than Super Bowl 'round Eatocracy HQ, but we'll gladly get our gridiron on if it means getting to dive face-first into a vat full of dippy goodness.

Despite all the press releases we're fielding about new, revolutionary, ground-breaking, earth-shattering, life-changing, chef-crafted, fat-free, artisanalsustainableorganic dip recipes, we tend to stick with the classics. Kat gets her Knorr Spinach on, while Sarah takes a lap in the guacamole bowl.